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Quick Answer
Air fry fish fillets (cod, tilapia, mahi-mahi) at 390–400°F (199–205°C) for 10–14 minutes depending on thickness, without flipping for fillets under 1 inch thick. Breaded fillets take 10–12 minutes at 400°F. The USDA safe temperature for fish is 145°F (63°C). Most white fish fillets are done when they flake easily with a fork and turn opaque throughout.
Minimum internal endpoints and required rest periods. Does not validate air-fryer settings or minutes. Whole eggs and shellfish also have specific appearance guidance in the chart.
Source section: Temperature chart: poultry, meat, seafood, eggs and leftovers. Reference checked: .
White fish (cod, tilapia, mahi-mahi, halibut) air fry well with minimal preparation. Thinner fillets (½ inch) cook in 8–10 minutes at 390°F; standard fillets (¾–1 inch) cook in 10–12 minutes; thick halibut steaks (1.25+ inches) take 14–16 minutes at 390°F. Pat fillets dry — surface moisture steams and prevents browning. Brush or spray with oil. Season with salt, pepper, and optional lemon pepper or paprika.
Set up a breading station: flour (optional), beaten egg, and seasoned panko. Press each fillet firmly into the breadcrumbs for good adhesion. Spray generously with oil on both sides just before air frying — this is critical for a golden crust. Cook at 400°F for 10–12 minutes. No flip needed for thin fillets; for thicker fillets, flip gently at 7 minutes using a thin spatula.
Plain frozen fillets: 400°F for 12–16 minutes, flipped at 8 minutes. At 8 minutes the surface is thawed — pat off moisture, add seasoning, and continue. Frozen breaded fillets (fish sticks, beer-battered): 400°F for 10–14 minutes. Spray with oil before cooking even if the packaging says no oil needed.
Cook fish to 145°F (63°C); for shrimp, lobster and scallops, the flesh should be pearly or white and opaque. Do not rely on carryover heat.
Last updated September 5, 2026 · Reviewed by Maks